Prepare Beef Rib Roast:Preheat oven to 225°. In food processor with knife blade
attached, pulse bread to fine crumbs. You should have about ½ cup crumbs. In large skillet, cook crumbs over medium heat 9 to 10 minutes or until toasted, stirring frequently; cool 5 minutes.
In small bowl, combine garlic, parsley, basil and
Sprinkle beef roast with salt and pepper. Heat large roasting pan over medium-high heat; add oil and swirl to coat bottom of pan. Add beef roast to pan and cook 4 to 6 minutes or until browned,
turning to brown all sides. Remove beef roast from pan; place rack in pan and place onions on rack.
Evenly spread mustard mixture over beef roast; with hands, evenly press crumbs onto beef roast over mustard mixture. Place roast on top of onions. Roast beef 5 hours or until internal temperature
reaches 135° for medium-rare. (Internal temperature will rise 5 to 10° upon standing.) Let stand 20 minutes before slicing.
Prepare Red Wine Gravy: In small
saucepot, melt butter over medium-high heat. Whisk in flour and cook 5 minutes, stirring occasionally. Add broth and wine; cook 5 minutes or until gravy thickens, stirring occasionally.